Enchilada Pasta Casserole

Yesterday was a good day. Why, you ask? Because I won $50 in Harry Potter trivia and IT WAS AWESOME. I have never been surrounded by people that love Harry Potter as much as I do and I wasn’t even a little embarrassed at the “nerdy” conversations we were having. To cap off a pretty wonderful weekend, I made this delicious casserole for dinner AND I can eat it 3 more times this week which is perfect for my current work schedule. This casserole is made with a great pasta and a wonderful soup all mixed together. Plus, there are sauteed vegetables in this. SAUTEED! Those are my favorite kind of veggies. Gluten free and AMAZING. Really comfort foodie and perfect for fall (which I’m begging to come soon).

Enchilada Pasta CasseroleServes: 4 Total Time: 30 minutes

What you need:

1 teaspoon olive oil

1/2 to 1 red onion, diced (I only had 1/2 in the fridge, but would’ve loved to use 1 whole onion)

1 bell pepper, diced (I used a green pepper)

16 oz. small pasta (I used GF penne)

32 ounces (or so) enchilada soup – I used the Cookwell and Company cheese enchilada soup from H-E-B, but any variation would work

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon paprika

salt and pepper, to taste

1 cup shredded cheese (2% milk okay)

Directions:

Preheat oven to 400* and spray a 9 x 13 pan with cooking spray

In a medium skillet, heat the olive oil over medium heat, add the pepper and onions.

Cook the vegetables until soft and browned

Cook the pasta in heavily salted water until done, drain well

Combine the pasta, vegetables, and spices into the pasta pot and stir well

Pour the pasta mix into the pan and top with cheese

Bake for 15 minutes. If you will be eating the whole casserole right away, I would broil for an additional 2 minutes to brown and toast the cheese, but don’t recommend if you are making enough for leftovers

Let the casserole sit for at least 5 minutes before dishing it out to serve